Step 1/6

Step 2/6

Remove florets from broccoli and set aside. Remove leaves from stem, peel it and cut into bite-sized pieces.

Step 3/6

1tbsp vegetable oil for frying

1l vegetable stock

salt and pepper to taste

large sauce pan

measuring cup

Add oil to a large saucepan over medium-high heat. Add potatoes, garlic and onions, followed by broccoli stems. Season with salt and pepper and sear for approx. 5 – 7 min. Add vegetable stock and bring to a simmer for approx. 15 min. Preheat oven to 180°C/350°F.

Step 4/6

1chicken breast

50ml hoisin sauce

1tbsp oil for frying

salt and pepper to taste

large frying pan

wooden skewers

In the meantime, cut chicken breast into fine strips and drizzle with hoisin sauce. Season with salt and pepper and toss to coat. Add chicken breast to wooden skewers. In a large frying pan, heat up oil and sear chicken breast on both sides until golden brown. Season with salt. Bake for approx. 5 min at 180°C/350°F.

Step 5/6

100g crème fraîche

1lemon

salt and pepper to taste

hand blender

grater

Add broccoli florets to the saucepan and continue to simmer for approx. 5 – 7 min., until soft. Remove pot from heat. Use a hand blender to purée until smooth. Afterwards add crème fraîche. Add lemon zest and lemon juice to taste. Season with salt and pepper and blend again to combine.